4.12.2009

Drunken Spaghetti

drunken pasta

I think one of the best things about food blogging is the ability to show the world your creative meals. The ones you spent a long time thinking about trying to combine flavors in unique ways or adding new and interesting processes to your cooking. That is one of the goals here at 6CD. I primarily want to show more original foods. But I realize that nothing lives in a vacuum and that even ideas that I feel may be original have probably been thought of before by someone else. These things are bound to happen.

But today I wander from my own path. Today I knowingly post a dish that is not a 6CD original. Trust me, this won't be habit forming. But this looked so wonderful, so simple, and so smart that I had to try it. And you should too. Check out the 'original' at  SeriousEats.


1 bottle drinkable dry red wine
1 pint water
10 oz. spaghetti
2 cloves of garlic, lightly crushed
2 tbsp butter
1 tbsp finely chopped herb of choice (marjoram used here)
Parmesan cheese
salt and pepper to taste


In a large saucepan, bring wine and water to a boil. Season with salt and add garlic. Add pasta and cook until al dente. Meanwhile, in a large bowl add butter, herbs, and cheese.  When the pasta is done, ladle noodles into bowl. Be sure that a little wine gets into the bowl as well. Stir well to distribute herbs and butter evenly throughout. Season to taste and serve with some warm crusty bread.

3 comments:

Kate said...

So...was it good? Someone did this on Iron Chef America and I remember them saying it didn't make that much of a flavor difference. But also, if memory serves, the person doing the cooking was Rachael Ray.

P K said...

_achel _ay's lack of tastebuds are reason enough to end her television career. i feel like it made a great difference. each bite has a great wine flavor. hell, the noodles are basically a sponge! you should try it for yourself.

also, its good to know your still alive. haven't hung out in ages!

Kate said...

I know man. I'm coming out of hibernation.